Steamed Spring Rolls

By anonsouthernbell

Ingredients

• Spring Rolls
• 12-15 cabbage leaves
• 2 T duck fat
• 1/2 lb pork, diced
• 2 t coconut aminos
• 3 carrots, julienned
• 3 celery stalks, julienned
• 1/2 c mushrooms, sliced
• Dipping Sauce
• 1/4 c coconut aminos
• 1/8 c toasted sesame oil
• 1 clove minced garlic
• 1/2 t ginger root, minced
• salt and pepper to taste

Preparation

Step 1

In a steamer pot, steam the cabbage leaves until they can fold easily (about 5-10 min). While they are steaming heat the duck fat in a heavy skillet and saute the diced pork for 4-5 min, adding the coconut aminos to season the pork. Add the carrots, celery and mushrooms to the skillet and saute for an additional 3 min. remove the skillet from the heat and reserve the filling until the cabbage leaves are ready to roll.

Trim each cabbage leaf to create uniform shapes, cutting large leaves in half. Place a small amount of the filling in the center of each cabbage leaf. to roll wraps, fold in the side closest to you and roll slightly. fold the ends toward the center and roll to seal. place into a steamer basket, seal side down and steam for 10 min.

For the dipping sauce you need a small saucepan. Add the coconut aminos to the pan,, along with toasted sesame oil, garlic, ginger root, salt and pepper. Warm over med heat while whisking until the garlic and ginger are soft and have infused the sauce.